Profile

Tim Nguyen

I'm a lucky guy that was raised to love food. I have lived and eaten in the San Francisco Bay Area and Los Angeles; I'm worked my way around NYC for a few years before returning to the SF Peninsula.
Pizza Lover at
Paulie Gee's, Emily and Margot's Pizza

  • Website
  • Location: SF Bay Area
  • Favorite foods: Vietnamese noodle soups (Bun Bo Hue > Pho)
    Burgers (of all varieties)
    Steaks (fattier varieties)
    Pizza (almost any style with quality ingredients and even $1 frozen when the mood strikes)
  • Last bite on earth: This answer changes everyday; the perfect spoon of Bun Bo Hue.

Win a Copy of 'The Meat Hook Meat Book'

shank; love it in Vietnamese food and want to play with it more!

The Food Lab: The Hard Truth About Boiled Eggs

Yes! thank you for a lifelong future of (relatively) frustration free egg boiling

Cook the Book: 'Coi' by Daniel Patterson

My Pie Monday: Figs, Ramps, Sage, and More!

I understand that change is hard, but hopefully this one is for the best (I'm sure SE is trying to make improvements). I'll happily submit anyone's MPM via twitter/facebook and the community can discuss MPM in the forums.
https://twitter.com/TimTweetsEats
http://instagram.com/timtweetseats#
https://www.facebook.com/TimTN
I haven't submitted to MPM for a long time since I've been baking "professionally." But you never forget your first :P

Slice has made a huge impact on my life (career/future-looking changes) and I'd hate to see MPM die out from lack of submissions.

I actually think MPM submissions will increase (even more than previously) since many pictures are taken with phones anyway. Submitting via Twitter/Facebook would be another couple screen taps away. On Facebook, the community could like and discuss directly on submissions. But I understand that some folks are resistant to signing up for new networks.

Besides visiting the SE Facebook page, I imagine finding MPM submissions via Twitter search:
https://twitter.com/search?q=%23mypiemonday&src=typd

Hopefully I'll continue to be able to see people's efforts going forward!
Tim

p.s. - all this talk about Lou is hilarious

Watch Tony Bezsylko Bake the Best Bread in Chicago at Cellar Door Provisions

Looks a lot more like techniques popularized by the Tartine Bread books; in case anyone is interested in replicating this process. Stretching and folding (done in the bucket) and shaping are all forms of kneading. Making bread commercially this way seems so inefficient!

Smiling With Hope Bakery: How Pizza-Making Transformed This High School Special Needs Program

Nice write up! I've read about Walter's work on pizzamaking too and I'm glad he and the bakery are getting some good attention. I'd certainly pay for those pies and bagels (check out his youtube vid for some drool-inducing shots).

Pizza Obsessives: Eric Leath

Great interview and amazing backyard set up! I'd love to spend a cool evening making pizzas and drinking beer under that tree.

The Food Lab: How To Make Traditional Vietnamese Pho

Poll: What Do You Do With Your Crusts?

I think there are plenty excuses to leave crust; mainly, bad dough or burnt! I'll usually eat my bones and fold an inch of the slice onto the crust extra bread-y bites.

My Pie Monday: Pickled Red Onions, Saucisson Sec, Butternut Squash, and More!

These pies made me hungry again. Good job people; especially the WFO first-timer @crkoller.

Debunking Thai Food Myths With Pok Pok's Andy Ricker

nice article; bad ass picture

Cook the Book: 'Maximum Flavor'

I'd love some pressure cooker magic skills.

Scooped: Mulled Wine Ice Cream

This sounds amazing.

Emilia's Pizza: Keith Freilich Opens Up on Ovens, Bad Accountants, and Pizza Miracles in Berkeley, CA

Great interview; I really miss that place (even if I'm in NYC and eating great pizza almost every other day).

My favorite part, "...I'm shutting it down because ...there's no bathroom at EP and I don't think I can hold out past 10 o'clock." The space is definitely NYC in that way.

Larb Ubol's Pad Ped Moo Krob is a Standout on 9th Avenue

Max on a Thai food kick?

I would love to commission more research into this neighborhood. This gem is the only restaurant near Penn station on my radar. Thanks!

My Pie Monday: Bacon-Fig Pizza, Chicago-Style Deep Dish, and More!

I thought raw sausage on deep dish is standard since the bake times are so long (and traditionally put in a thin layer at the base of the pie). Of course you can do raw sausage in faster bake times, just make sure the sausage is in small enough bits to cook through (I wouldn't risk it in a WFO).

@aaron; that's a hell of a breakfast. I'd eat that anytime of day.

Cook the Book: 'Franny's'

Weird I was just looking at the Franny's cook book at the Strand last night! Any comments on the quality of the iPad or Kindle version of it?

As for my favorite IT meal, pizza; it can be simple :P

Father's Day Giveaway: Win a KettlePizza Pro 22 Kit

Dad was always going for the supreme or meat lovers (standard chain joints)

Father's Day Giveaway: Win a Baking Steel!

he'd be a mushroom, pepperoni with chili flakes and romano topped NY style; funky, harshly salty and spicy. Perfect when fresh (crisp, but flexible and not too floppy)

The Pizza Lab: Why Don't We See More Kimchi on Pizza?

I love kimchee (preferably young) on pies!

11 Awesome, Occasionally Bizarre Restaurant and Bar Bathrooms in NYC

Check out the bathroom at Doughnut Plant on 23rd; it's feverish...

Good Bread: Almondine Bakery Is Back Open

Great news; thanks for the heads up!

Poll: Nuts on Pizza, Way or No Way?

Yes! Nuts are a great way to add texture to pies.

Must-visit vegetarian spots in NYC

I can't say that these places are "must-visit" since I haven't sought out as much vegetarian or vegan places, but I love these spots.
-Taim Falafel has a tiny locations in W. Village and NoLita: http://www.taimfalafel.com/location
-Blossum; vegan has a few restaurants:
http://www.blossomnyc.com/

Enjoy your visit & congrats on the marriage!

First Look: Nightingale 9, New Vietnamese Restaurant from Seersucker Chef

Looks good; I've been waiting for a fresh & modern interpretation of Bun Bo Hue in NYC!
@Erin, I'd love to hear what you think of his bun bo hue? I believe the Berkshire Pork Pho of the first slide was the bun bo hue (lemon grass beef broth with annatto chili oil paste and the thick round bun noodles instead of thin flat pho noodles are give-aways).

Destination worthy food OFF the subway

Hi Serious Eaters!
I find myself with a discounted ZipCar this coming Saturday and I want to use it effectively. What are some good destinations in NYC worth the trip, toll and stomach space? I'm looking for places that are hard to access via the subway.

Thanks in advance!
Tim

Thermapen Open Box Sale $69+S&H (~75 FedEx)

Hi Everyone,

I thought some Serious Eaters (the cookers & Lab followers)would be interested in picking up this (relative) deal on a Thermapen Splash Proof. I'm in no way affiliated with the product and finally bit on this price. Items are sold as-is with the full warranty though. I received mine today and it looks new.

I hope this helps some folks out

http://www.thermoworks.com/products/thermapen/splashproof_thermapen_open_box_sale_2013.html

The Food Lab: Ultra Crisp-Skinned Slow Roasted Pork Shoulder

This week we're going to talk about what is perhaps the greatest of all bits of culinary alchemy. The transformation of one of the cheapest cuts of meat in the butcher's display case into one of the most glorious festive centerpieces imaginable. We're talking pork butt, in all of it's juicy, porky, spoon-tender in the middle, impossibly crisp and crusty-on-the-outside glory. More